Roast Quinoa in cooking pot over medium heat, stirring constantly untillightly toasted and fragrant.
Add water and salt, cover and bring to a boil, reduce heat and simmer about 25 minutes.
Meanwhile, mix Umeboshi Paste with cucumber and onion.
When Quinoa is done, turn out into a large bowl and let cool a bit.
Add parsley, cucumber and onion to grain and toss to mix.